Shrimp and Spinach Pasta
This shrimp and spinach pasta is an easy 30-minute dinner made with juicy shrimp, garlic, lemon, baby spinach, parmesan cheese, and a light white wine butter sauce.
Ingredients
For the Pasta
- 12 oz pasta linguine, spaghetti, or fettuccine
- 1 lb jumbo shrimp peeled and deveined
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 shallot thinly sliced
- ¼ teaspoon red pepper flakes
- Zest and juice of 1 lemon
- ½ cup white wine or substitute additional chicken broth
- 1 cup chicken broth
- 2 tablespoons butter
- 4 cups baby spinach
- ½ cup freshly grated parmesan cheese
Optional Breadcrumb Topping
- ½ cup panko breadcrumbs
- 1 tablespoon butter
- pinch of salt
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
- Season the shrimp: Pat the shrimp dry and season with salt and black pepper.
- Cook the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and just cooked through. Remove from the skillet and set aside.
- Make the sauce: In the same skillet, add the remaining 1 tablespoon olive oil. Add the shallot and cook for 2–3 minutes, until softened. Add the garlic and red pepper flakes and cook for 1 minute, until fragrant. Pour in the white wine and let it simmer for 2 minutes, until slightly reduced. Add the chicken broth, lemon zest, and lemon juice. Bring to a gentle simmer and reduce for 2-3 minutes.
- Add spinach and butter: Stir in the spinach and cook until wilted, about 2–3 minutes. Add the butter and stir until melted.
- Combine: Add the cooked pasta and shrimp back to the skillet. Toss to combine, adding reserved pasta water a little at a time until the sauce lightly coats the pasta.
- Finish: Remove from heat and stir in the parmesan cheese. Taste and adjust salt and pepper as needed.
- Optional breadcrumbs: While the pasta cooks, melt butter in a small skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown. Season with a pinch of salt.
- Serve: Serve immediately, topped with toasted breadcrumbs, extra parmesan cheese, and freshly cracked black pepper.
Did You Make This Recipe?
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